Beer Trader

I have to point out that neither campden tablet/metabisulfite or sorbate "kill" the yeast. They do shock it and in wine combined with the finings generally pulling the yeast out of solution will stop renewed fermentation.

But understand that metabisulfite do not kill yeast at all. This is a common misconception in the homebrew world because the internet is full of know it all Uncle Buck types who say it does. Then compiled with the yeast shock and removal of most solid it seems to work most of the time.

I like to use artificial sweeteners for a lot of back sweetening now. They work the same as sugar for purposes of flavor/aroma enhancement and will not ferment.

Most commercial wineries do not use sorbate they sterile filter and use metabisulfite as an antioxidant/preservative for self life. I think this is why many homebrewers think they can just use metabisulfite. Which you can if you sterile filter.

While they don't kill it per se, they DO permanently interrupt their ability to metabolize causing them to go dormant, so, for all intents and purposes, they kill the yeast.

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Not permanently, sorry you are wrong there. While it maybe a slight chance, there still is the possibility of renewed fermentation. Sorbate is not 100%.

Every year I council wine makers on why their wine corks are popping out of the bottles. Reason the sorbate did not work. Either it was too old, they did not use enough, or there was a SIGNIFICANT AMOUNT OF YEAST left in the beverage.

They all say the same thing. I have been doing this for years and never had a problem. Why now?

Supporter

Not permanently, sorry you are wrong there. While it maybe a slight chance, there still is the possibility of renewed fermentation. Sorbate is not 100%.

Every year I council wine makers on why their wine corks are popping out of the bottles. Reason the sorbate did not work. Either it was too old, they did not use enough, or there was a SIGNIFICANT AMOUNT OF YEAST left in the beverage.

They all say the same thing. I have been doing this for years and never had a problem. Why now?

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I'd say that it's more likely that it doesn't affect all the yeast cells in solution than it is that yeast cells reanimate after going dormant.